We tried this recipe from Food Network Kitchens: https://www.foodnetwork.com/recipes/pumpkin-bread-recipe-1957866
Our modifications: first, instead of making two loaves, we poured the batter in a bundt pan (with extra batter for a mini-loaf), each of which we lightly coated with ghee and a dusting of flour. Second, we added 3/4 cup chopped walnuts (lightly coated in 1 tsp flour) to the batter. Third, because we planned to glaze the cake, we reduced the white sugar from 2 cups to 1.5 cups to manage overall flavor balance. We baked at 350 for less than an hour (although due to an oven timer malfunction, we don’t have a precise time), once our toothpick came out clean.
After the cake cooled completely, we drizzled a vanilla bourbon icing from this other recipe (which we have used as icing before): https://www.preservesproject.com/pumpkin-walnut-bundt-cake-%EF%BB%BFwith-vanilla-bourbon-glaze/ In case the link does not work, whisk together: 3/4 cup powdered sugar, 2 tsp bourbon, 2 tsp vanilla extract, and 1 Tbsp milk. Drizzled over cooled cake. (Sept. 2023)
Cooking Adventures 